Publications by authors named "Guzzon Raffaele"

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Influence of yeast adaptation with bio-activators on the process of wine alcoholic fermentation.
Enrico Viola, Vincenzo Naselli, Valentina Craparo, Filippo Amato, Riccardo Savastano, Raffaele Guzzon

Food Microbiol· December 2025

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Influence of Diet and Growth Conditions on the Carbon and Nitrogen Stable Isotopic Composition of Mycelium: Insights for Fungal Chitosan Characterization.
Matteo Perini, Raffaele Guzzon, Silvia Pianezze, Francesca Violardo, Roberto Larcher

Molecules· October 2025

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Use of non-conventional yeasts for enhancing the sensory quality of craft beer.
Antonino Pirrone, Vincenzo Naselli, Ignazio Maria Gugino, Antonella Porrello, Enrico Viola, Raffaele Guzzon

Food Res Int· May 2025

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Impact of Post-Harvest Apple Scab on Peel Microbiota, Fermentation Dynamics, and the Volatile/Non-Volatile Composition of Cider.
Valeria Gualandri, Roberto Larcher, Elena Franciosi, Mauro Paolini, Tiziana Nardin, Raffaele Guzzon

Molecules· May 2025

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Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers.
Antonino Pirrone, Vincenzo Naselli, Rosario Prestianni, Ignazio Maria Gugino, Enrico Viola, Raffaele Guzzon

Food Res Int· January 2025

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Corrigendum to "Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers" [Food Res. Int. 199 (2025) 1-14/115328].
Antonino Pirrone, Vincenzo Naselli, Rosario Prestianni, Venera Seminerio, Ignazio Maria Gugino, Raffaele Guzzon

Food Res Int· January 2025

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Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wines.
Vincenzo Naselli, Antonino Pirrone, Enrico Viola, Valentina Craparo, Antonella Porrello, Raffaele Guzzon

Food Chem· December 2024

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Exploring Putative Kokumi Oligopeptides in Classic Sparkling Wines with a UHPLC-ESI-MS/MS Targeted Protocol.
Daniele Perenzoni, Luca Dellafiora, Florinda Perugino, Urska Vrhovsek, Paola Piombino, Raffaele Guzzon

J Agric Food Chem· November 2024

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Spatial and Seasonal Structure of Bacterial Communities Within Alpine Vineyards: Trentino as a Case Study.
Raffaele Guzzon, Daniela Bertoldi, Tomas Roman, Roberto Zanzotti, Elena Franciosi

Microb Ecol· January 2023

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Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer.
Antonino Pirrone, Rosario Prestianni, Vincenzo Naselli, Aldo Todaro, Vittorio Farina, Guzzon Raffaele

Int J Food Microbiol· October 2022

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Bacterial Complexity of Traditional Mountain Butter Is Affected by the Malga-Farm of Production.
Silvia Schiavon, Mauro Paolini, Raffaele Guzzon, Andrea Mancini, Roberto Larcher

Microorganisms· December 2021

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Biodiversity and oenological attitude of Saccharomyces cerevisiae strains isolated in the Montalcino district: biodiversity of S. cerevisiae strains of Montalcino wines.
Raffaele Guzzon, Tomas Roman, Roberto Larcher, Nicola Francesca, Rosa Guarcello

FEMS Microbiol Lett· February 2021

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Selection of Lactic Acid Bacteria Species and Strains for Efficient Trapping of .
Amani Alawamleh, Gordana Ðurović, Giuseppe Maddalena, Raffaele Guzzon, Sonia Ganassi

Insects· February 2021

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Liquid Baits with Increase Captures of .
Gordana Ðurović, Amani Alawamleh, Silvia Carlin, Giuseppe Maddalena, Raffaele Guzzon

Insects· January 2021

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Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation.
Matias I Kinzurik, Rebecca C Deed, Mandy Herbst-Johnstone, Davide Slaghenaufi, Raffaele Guzzon

Food Microbiol· August 2020

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Spoilage potential of brettanomyces bruxellensis strains isolated from Italian wines.
Raffaele Guzzon, Roberto Larcher, Rosa Guarcello, Nicola Francesca, Luca Settanni

Food Res Int· March 2018

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Drosophila suzukii (Diptera: Drosophilidae) Contributes to the Development of Sour Rot in Grape.
Claudio Ioriatti, Raffaele Guzzon, Gianfranco Anfora, Franca Ghidoni, Valerio Mazzoni

J Econ Entomol· February 2018

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Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems.
Raffaele Guzzon, Ilaria Carafa, Kieran Tuohy, Gonzalo Cervantes, Luca Vernetti

Food Microbiol· April 2017

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The impact of different barrel sanitation approaches on the spoilage microflora and phenols composition of wine.
Raffaele Guzzon, Manfred Bernard, Chiara Barnaba, Daniela Bertoldi, Konrad Pixner

J Food Sci Technol· March 2017

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Silicification of wood adopted for barrel production using pure silicon alkoxides in gas phase to avoid microbial colonisation.
Raffaele Guzzon, Giacomo Widmann, Daniela Bertoldi, Tiziana Nardin, Emanuela Callone

Food Microbiol· February 2015

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Metabolite profiling of grape: Flavonols and anthocyanins.
Fulvio Mattivi, Raffaele Guzzon, Urska Vrhovsek, Marco Stefanini, Riccardo Velasco

J Agric Food Chem· October 2006

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